Koji Pickles

Koji Pickles are wonderful. They are also quite easy and fast. If you can get you hands on some koji they are definitely worth trying. Here is a basic recipe.

15 grams dry sea vegetables (kombu, hijiki, arame, etc.)

340 grams of vegetables (carrots, burdock and onion work great.)

1/2 cup soaking liquid

1/4 cup shoyu

1/4 cup mirin

1/4 cup vinegar

90 grams koji

We soak the sea vegetables to re-hydrate for about 20 minutes and set aside about 1/2  cup of soaking liquid. We combine all  ingredients except the koji in a sauce pan and bring to a boil. Remove from heat immediately and allow to cool to 110 degrees. Add koji. Let it sit at room temp for 4-6 hours. The pickles are great served simply with a bowl of sticky brown rice. Enjoy!